Effect of Pre-gelation on 3D Printing and in Vitro Release Properties of Pea Protein-sodium Alginate Composite Gel

Autor: ZHANG Yi-xiu, LUAN Qian-yu, MA Yun-zhen, WANG Yu-sheng, DING Ming-yu, CHEN Hai-hua

Publikováno v: Liang you shipin ke-ji, Vol 32, Iss 4, Pp 121-128 (2024)

The present research employed sodium alginate (SA) and pea protein isolate (PPI) as primary materials to explore the impact of pre-gelation time on the rheological properties, 3D printability, and swallowing properties of SA-PPI composite gel. Additi

Externí odkaz: https://doaj.org/article/d7fddbd53a22417497db307ab65963ef

[Functional peptidomics analysis of Saccharomyces pastorianus protein hydrolysates based on different enzyme treatments].

Autor: Yan YT; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China., Gao CY; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China., Zhang XM; Technology Center of Qingdao Customs District, Qingdao 266109, China., An ZZ; National Glycoengineering Research Center, Shandong University, Qingdao 266237, China., Ma YZ; Bathurst Future Agri-Tech Institute, Qingdao Agricultural University, Qingdao 266109, China., Han LL; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China., Zhang HW; Technology Center of Qingdao Customs District, Qingdao 266109, China., Zhao X; College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.

Publikováno v: Se pu = Chinese journal of chromatography [Se Pu] 2023 Nov; Vol. 41 (11), pp. 995-1001.